John Myers
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My Semolina Pudding with Compote
The perfect my semolina pudding with compote recipe with a picture and simple step-by-step instructions.
My semolina pudding with compote
Semolina pudding
- 1 liter Milk 3.5%
- 1 Big egg
- 100 g “Semola” durum wheat semolina
- 60 g Finest sugar
compote
- 365 g Berries frozen (leftovers)
- 3 tbsp Finest sugar
- Ground cinnamon to taste
- *Glühwein – Konzentrat nach Gusto
Semolina pudding
- Pour adequate milk into a saucepan. Then separate the egg, i.e. add the yolks to the milk in the saucepan. Put egg whites in a tall container. Now stir everything together and bring to the boil. In the meantime, measure out the durum wheat semolina & the finest sugar, vanilla sugar and place on the work surface next to the stove.
- When the milk starts to boil, add the durum wheat semolina, the finest sugar, and vanilla sugar. Shift down and cook the semolina pudding, stirring constantly. After about 5 minutes or more, the mass / consistency should be firmer.
- Then take the saucepan off the stove and beat the egg whites in the tall container until stiff. Then add this to the semolina pudding. Now transfer to a bowl and let it cool for about 2 hours.
compote
- Put the frozen berries (leftovers) in a colander and let them thaw. Then take a small pan and pour the finest sugar into it. Melt in it until a light brown caramel mixture is formed. Then remove from the stove and pour in / deglaze the juice of the berries.
- Stir and bring to the boil again. Add thawed berries, stir and season to taste with cinnamon. Stir, transfer to a bowl and * add mulled wine concentrate to taste and taste. Take deep bowls and first pour in the semolina pudding, then drizzle with the compote.
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